LONG-WEEKEND LUNCHING

Celeriac velouté (RECIPE P124)

Braised lamb shoulder with cocoa and cardamom (PICTURED; RECIPE P119)

Rhubarb and chocolate tart (RECIPE P89)

A small glass of fragrant, chilled dry white vermouth would start this party nicely (with or without the added gin), followed by a gutsy, spicy grenache with the lamb. And the tart offers a great opportunity to put some of our chocolate-and-wine matching ideas (see page 64) to the test: try a medium-dry boal Madeira.